desserts2

MORE DESSERTS

PENNSYLVANIA DUTCH APPLE CAKE

6	medium	apples	peeled and thinly sliced
1/4	cup	white sugar
2	tsp.	cinnamon
3	cups	all purpose flour
1 1/2	cups	white sugar	Yes! I know there is one above
4		eggs
1	cup	cooking oil
2	tsp.	vanilla extract
1/3	cup	orange juice
1 1/2	tsp.	baking soda
1 1/2	tsp.	baking powder

Toss the apple slices with 1/4 cup sugar and the cinnamon ; set aside. Mix together the flour, 1 1/2 cups sugar, eggs, oil and vanilla, orange juice. baking soda and baking powder. Beat with an electric mixer at medium speed. (The batter will be very thick). Spread a 3rd. of the batter in a greased 10 inch tube or bunt pan, top with half the apple mixture. Repeat layers ending with batter.

Bake in a pre-heated 350 degree oven for 1 hour. Remove pan to wire rack; cool for about 10 minutes. remove cake from pan. Cool completely and drizzle the top with confectioner's sugar glaze. (Beat together 1 1/2 cups confectioners sugar, 2 tablespoons softened butter, 1 1/2 teaspoons vanilla extract and 1 to 2 tablespoons water until smooth)

PEACHES AND CREAM CREPES

CREPES
4		eggs
1	cup	milk
1	cup	water
2	cups	all purpose flour
4	tbls	cooking oil
1	tsp	granulated sugar
FILLING
4	fresh	peaches pitted and sliced
2	tbls	sugar
1/2	cup	sour cream

CREPES

Beat eggs in large bowl until frothy. Add rest of ingredients. Beat smooth. Cover and store in refrigerator overnight or at least a few hours.

Add milk before cooking if too thick. Pour 2 tbsp. in greased hot crêpe pan. Tip pan to swirl batter all over pan bottom. Remove when underside is lightly browned. Stack with waxed paper between each crêpe. Secure in plastic bag and store in freezer. Use as needed.

Notes: Brown side should be on the outside when rolling crêpes. I have made crêpes easily in a small non-stick frying pan, the trick is to try and keep them thin. This recipe says to use a crêpe pan - but a true crêpe pan has a rounded top which you turn upside down and dip into the batter.

FILLING

In bowl combine peaches, sugar and a squirt of lemon. Toss to

combine. Spread sour cream over crepe. Top with peaches. Fold

into quarters and serve

Source: Company's Coming Desserts - Jean Paré

REESE'S PEANUT BUTTER & HERSHEY'S KISSES LAYER PIE

SERVES: 8

18	pieces	Hershey's kisses
1	cup	whipping cream	divided
1	9 inch	pie crust	baked and cooled
1	pkg.	vanilla pudding	DO NOT use instant pudding
2	cups	milk
1/2	cup	Reese's peanut butter	creamy style
1	tbls	powdered sugar
1/4	tsp.	vanilla extract
		additional Hershey's kisses	optional

Remove wrappers from chocolate pieces. In small microwave safe bowl, place chocolate pieces and 2 tablespoons whipping cream. Microwave at HIGH (100%) 1 minute or until chocolate is melted and mixture is smooth when stirred. Spread chocolate mixture over bottom or baked pie crust; refrigerate 30 minutes or until set. In 2 quart saucepan, place pudding mix and peanut butter. Using whisk, gradually blend in milk, stirring until smooth. Cook over medium heat, stirring constantly, until pudding thickens and boils; remove from heat. Cool 10 minutes, stirring frequently. Pour pudding over chocolate mixture in pie crust. Refrigerate several hours or until firm. In small mixer bowl, beat remaining whipped cream, powdered sugar and vanilla until stiff. Spread over top of pie. Garnish with additional chocolate pieces, if desired. Cover; refrigerate leftover pie.

EASY APPLE STRUDEL

6	sheets	filo dough
6	medium	apples	chopped
1/2	cup	sugar
1	tsp.	cinnamon
2	tbls.	flour
1/4	cup	bread crumbs	dry, finely ground*
1/4	cup	margarine	melted

*Note: Instead of dry, finely ground breadcrums, almonds that are

finely ground can be used instead.

Mix apples with sugar, cinnamon, and flour. Open defrosted package of filo leaves carefully. Cover with plastic sheet. Place one leaf of filo dough on DAMP cloth. Brush leaf lightly with melted margarine using pastry brush. Sprinkle with almonds or bread crumbs. Place second filo leaf directly over first, repeating above directions. Place third leaf directly over second. Put half the apple mixture on edge of dough nearest to you on one 3 inch wide strip. Roll like jellyroll with aid of a cloth. Place strudel on buttered cookie sheet and brush top lightly with melted butter or beaten egg yolk. Repeat with the other 3 sheets of filo dough and other one-half of apple mixture. Bake in 375F oven for about 35 minutes until golden brown.

Cut into portions and serve while warm. Variations: 1/2 cup walnuts

or 1/2 cup raisins may be added with the apples.

GLORIA'S

DELICIOUS CRUMB CAKE

Cream 1 stick of butter or margarine until light and fluffy.
Add 1 scant cup of sugar and continue beating.
Add 2 eggs one at a time and beat well.
Sift together 3 times - 2 cups flour, 2 teaspoons double acting baking powder and one tsp. salt.
Mix 3/4 cup milk with one teaspoon vanilla.
Add the flour mixture to the batter alternately with the milk until
used.
Pour into a greased and floured pan (13x9 or any similar size).
CRUMB TOPPING:
mix the following together with your fingers:
1 stick butter or margarine
2 cups Bisquick
3/4 cup sugar
1 tablespoon cinnamon
Sprinkle over the cake batter and bake at 350 degrees for 30-40 minutes or until edges are brown and center is done.

STRAWBERRY CHEESECAKE

IN A GLASS

1	pt.	strawberries	stemmed & sliced
3	tbls.	currant jelly or 2 tbls. sugar
8	oz.	cream cheese	softenened
3	tbls.	milk
2	tbls.	lemon juice
2	tbls.	sugar
1	cup	whipped cream
1	cup	graham cracker crumbs

In bowl, toss strawberries with jelly or sugar; cover and set aside. In mixer bowl, beat cheese, milk, juice and sugar until smooth; fold in whipped topping. Spoon 2 tbsp crumbs into each of four 8-10 oz stemmed glasses. Top each with about 1/4 c. of strawberries,
1/2 c. of cream cheese mixture, then remaining crumbs and
strawberries, dividing equally. Serve immediately or cover
and refrigerate up to 6 hours. Makes 4 servings.